Red Velvet & Raspberry Supreme Cake

Raspberry & Red Velvet Supreme Cake via Sweetapolita

Cake! It’s been a little while since I’ve shared a cake with you, I just realized. But don’t worry, it’s not for lack of making them. I’ve been experimenting with red velvet layer cake for about 2 weeks now (which usually means a lot confused looks from my husband), because I somehow became rather fixated on creating the most addictive version I could. I made one a day for about 8 days, and then spent a few days coming up with what I felt would be the yummiest flavour and texture combination. (Don’t worry, the runner-up versions are now frozen and eagerly await turning into red velvet cake pops).

I know we’ve chatted about red velvet before (you might remember this Red Velvet & Cinnamon Layer Cake or these Black Velvet Cupcakes with Cherry Cream Cheese Frosting), and as much as I loved those recipes, I just felt compelled to experiment. A lot. And then it happened — just in time for Valentine’s Day, I fell in love. I fell in love with layers of super-moist red velvet cake, fluffy pink whipped vanilla cream filling with fresh raspberries, creamy marshmallow cream cheese frosting , satiny Belgian chocolate frosting and a pile of fresh raspberries on top.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

So what is red velvet cake? Well it’s was said to originate at the Waldorf Hotel in New York, but has become a southern staple. Essentially it’s a vanilla buttermilk cake with a touch of cocoa powder and then boosted with heaps of deep red colour (and typically paired with a classic cream cheese frosting). I have always made the cake using the traditional vanilla extract and super red gel colour paste, but my flurry of red velvet attempts this month were inspired by this Red Velvet Cake Bakery Emulsion Flavor. It’s a colour and flavour all-in-one, but the flavour has this amazing citrus-y-ness to it, that I find rather addictive and pleasing. I love emulsions of this kind because they keep their taste even through baking, yielding the most delicious cakes and cookies. You can certainly make this recipe without it by substituting vanilla extract and red colour, but I feel it’s worth trying. I’ll likely use it every time I make the beloved red velvet cake from now on.

The thing was I couldn’t decide if I wanted the cake to be a towering 6-layer cake with seemingly endless layers of alternating filling (as it is with this cake I made some time ago), or if I wanted to keep those 3 cake layers as they were and make it a little simpler with a really generous layer of each type of filling sandwiched inside. So . . . I did it both ways.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

This is the 6-layer version, which is essentially the same 3 layers split into two each, so each version technically has the same amount of cake, but more filling. I should tell you that this, as far as I can remember, the only cake in the history of Sweetapolita from which my husband has eaten more than one piece. Can you even dream of something so unthinkable? The man doesn’t really like cake. Or chooses not to, I’m not sure. But we’ll try to overlook that (good thing he’s so hot). He said that he couldn’t quite figure out what it was about it, but he couldn’t stop. Yes! Now is that too much to ask on a regular basis?

Red Velvet & Raspberry Supreme Cake via Sweetapolita

One of my favourite components of this cake is the light-as-air pink whipped vanilla cream and fresh raspberry filling. With the moist density of the red velvet cake, the tangy sweetness of the marshmallow cream cheese filling and depth of the dark chocolate frosting, that hit of cloud-like raspberry cream balances every bite.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

So why did I have to make so many cake layers before settling on a winner? Well, I found that if they were butter cakes, they would dry out, especially when I refrigerated them, which wasn’t going to work since this cake should be refrigerated (due to the whipping cream, raspberries and cream cheese). I tried a few that were oil-based, like my favourite one-bowl chocolate cake recipe, but as moist as they were, they tasted so oily to me — almost like carrot cake minus the carrots. Maybe that’s just my heightened taste buds, but I couldn’t get past it.

So I knew I had to go back to a butter-based cake, and then I remembered the devil’s food cake from my Inside-Out Neapolitan Cake — it’s moist and decadent. So I started with that and gave it the old red velvet treatment by altering the quantities and incorporating the flavor emulsion, an extra hit of red colour, etc. With a mix of brown and white sugar along with a dollop of mayonnaise, the cake is so flavourful and moist.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

Here’s the 3-layer version, which is no less delightful, but rather a tad shorter and has more cake representation with its thicker layers.

Red Velvet & Raspberry Supreme Cake via Sweetapolita

Trust me that what this dessert lacks in neat-and-tidyness, it makes up for in taste and addictive messiness. ♥

Red Velvet & Raspberry Supreme Cake

Yield: One 6-layer (6 thin cake layers + 5 thin filling layers) 8-inch round cake *or* one 3-layer, 8-inch round cake

Super-moist and decadent red velvet cake filled with pink whipped vanilla cream with raspberries, creamy marshmallow cream cheese filling and smothered in a satiny and fluffy chocolate frosting topped with more fresh raspberries.

Ingredients

    For the Cake:
  • 3/4 cup (170 g) unsalted butter, at room temperature
  • 1 cup (225 g) packed light brown sugar
  • 1 cup (200 g) white sugar
  • 3 tablespoons (45 ml) *red velvet flavor
  • 1 teaspoon super red soft gel paste, optional
  • 3 eggs, at room temperature
  • 2 cups (260 g) all-purpose flour
  • 1/2 cup (55 g) cake flour
  • 1 tablespoon (8 g) Dutch-process cocoa powder
  • 1 teaspoon (8 g) kosher salt
  • 1-1/2 cups (360 ml) buttermilk, warm
  • 1/4 cup (60 ml) mayonnaise
  • 1 tablespoon (15 ml) vinegar
  • 1-1/4 teaspoons (8 g) baking soda
  • For the Marshmallow Cream Cheese Filling:
  • 1/2 cup (63 g) icing sugar (confectioners' or powdered), sifted
  • 1/2 cup butter (115 g), at room temperature
  • 1/4 cup (57 g) cream cheese, softened
  • 1/2 teaspoon (2.5 mL) pure vanilla extract
  • 1/2 jar (106 g) marshmallow cream (such as Marshmallow Fluff)
  • A pinch of salt
  • For the Pink Whipped Vanilla Cream Filling:
  • 2 tablespoons (30 ml) cold water
  • 1-1/2 teaspoons unflavoured gelatin (such as Knox brand)
  • 1-3/4 cups (420 ml) whipping cream (35-37% fat), cold, divided
  • 1/2 cup (63 g) icing sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • A pinch of salt
  • A drop or two of red or pink gel paste
  • For the Chocolate Frosting
  • 2 cups (454 g)(4 sticks) unsalted butter, at room temperature
  • 4 cups (500 g) icing sugar sifted
  • 1 tablespoon (15 mL) pure vanilla extract
  • Pinch of salt
  • 8 oz (250 g) quality dark or extra dark chocolate, chopped, melted and slightly cooled
  • 1/2 cup (120 ml) whipping cream (35-37% fat)
  • 2 cups fresh raspberries, washed and dried

Instructions

    For the Cake:
  1. Preheat oven to 350° F. Butter the bottom of three 8-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
  2. In a stand mixer fitted with the paddle attachment, beat the butter, sugars, red velvet flavor, and red gel paste on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
  3. Sift the flour and cocoa powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently. Fold in mayonnaise.
  4. In a small cup or bowl, combine the vinegar and baking soda until it fizzes, then quickly add the batter and whisk until blended.
  5. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 460 g each (excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake on top of a baking sheet (two pans on sheet for first round, then the final pan) until a toothpick inserted in the center comes out clean, about 25 minutes. Try not to over-bake.
  6. Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
  7. For the Marshmallow Cream Cheese Frosting:
  8. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and salt and mix on medium speed for about 3 minutes.
  9. Add marshmallow cream and cream cheese and beat until combined and creamy, about 1 minute.
  10. For the Pink Whipped Vanilla Cream Filling:
  11. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/2 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
  12. In a chilled stainless steel bowl, beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens slightly and soft peaks form. Slowly add the gelatin mixture and food colouring and continue beating until medium-firm peaks form (should be thick enough to spread). Keep covered and chilled until ready to use.
  13. For the Chocolate Frosting:
  14. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute.
  15. Assembly of the Red Velvet & Raspberry Supreme Cake:
  16. On an 8"inch round cake board (or cake plate), put a small dollop of frosting.
  17. For a 3-layer cake (3 cake layers + 2 layers of filling):
  18. Place your first layer face-up on the board (or plate) and spread the Marshmallow Cream Cheese Frosting, leaving about 1/2" around the edge, using an offset palette knife. Place the second cake layer face-up and repeat with a thick layer of Pink Whipped Vanilla Cream Filling. Gently press a layer of fresh raspberries into the filling, slightly spaced apart. Top with another thick layer of the Pink Whipped Vanilla Cream Filling and spread evenly using your offset palette knife.
  19. Place your third cake layer atop the pink filling, face-down. Gently adjust the cake so that it is straight and lined up properly. Cover with plastic wrap and refrigerate for about 30 minutes.
  20. Stir the Chocolate Frosting well with a rubber spatula to remove air bubbles, and then frost the entire outside of the cake until you have a smooth layer, sealing in all crumbs. Refrigerate until the frosting firms up, about 30 minutes. Repeat with thick and even layer of the frosting, adding some swirls or patterns using a large spatula. Top with fresh raspberries and a sprinkling of icing sugar, if desired.
  21. Keep refrigerated (this cake will stay moist!) but serve at room temperature.
  22. For the 6-layer version:
  23. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers (layers will be thin).
  24. On an 8"inch round cake board (or cake plate), put a small dollop of chocolate frosting. Place your first layer face-up on the board (or plate) and cover with 1/6 of the Pink Whipped Vanilla Cream Filling, leaving about 1/2" clearance around the edge. Gently press a layer of fresh raspberries into the filling, and then cover with another 1/6th of the filling, spreading until even. Place another cake layer face-up and cover with 1/2 of the Marshmallow Cream Cheese Frosting, spreading until even.
  25. Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
  26. Cover the entire cake gently with plastic wrap, and then, once covered, use your hands to carefully ensure the cake is lined up straight. Chill for at least 30 minutes.
  27. Stir the Chocolate Frosting well with a rubber spatula to remove air bubbles, and then frost the entire outside of the cake until you have a smooth layer, sealing in all crumbs. Refrigerate until the frosting firms up, at least 30 minutes. Repeat with thick and even layer of the frosting, adding some swirls or patterns using a large spatula. Top with fresh raspberries and a sprinkling of icing sugar, if desired

Notes

I have recently started using Lorann Red Velvet Flavor, which gives the cake its dark, red colour and just slightly-citrus taste that doesn't fade once the cake is baked. If you can't get this ingredient, you can replace with 1 oz of red liquid food colouring, or 1-2 tablespoons of a super red gel paste colour along with 1 tablespoon of pure vanilla extract.

[whipped cream filling adapted from Bon Appetit Desserts]

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2013/01/red-velvet-raspberry-supreme-cake/

Sweetapolita’s Notes:

  • I now swear by this Lorann Flavoring Oil Red Velvet Cake Bakery Emulsion Flavor – with its concentrated colour/flavour all in one, it’s worth it (to me).
  • I always bake layer-by-layer (so 3 cake pans for 3 layers). For this cake I used three of these: 8″ Round Cake Pan – it’s a bit of an expense dishing out for 3 pans at once, but if you’re like me, you’ll find they’re always in use!
  • I also use these Parchment Rounds for ease and convenience.
  • If you don’t have access to Marshmallow Fluff (or other marshmallow creme), for the Marshmallow Cream Cheese Filling, you can simply omit it from the recipe and replace with extra cream cheese.
  • You can watch me frost a cake and add the same large frosting border in this video tutorial post.
  • This cake stays incredibly moist even after being refrigerated. Be sure to not leave it out for more than about 4 hours at room temperature (due to the fresh raspberries). Just be sure to remove the cake about two hours before serving, so that it’s at room temperature when eaten.

Good luck & enjoy!

Related posts:

Homemade Puffy Cloud S’mores

Cloud S'mores via Sweetapolita

S’mores are a dessert phenomenon, really. S’mores are the beloved treat made from graham crackers, marshmallow and melted chocolate, typically put together and enjoyed fireside. It’s definitely a delightful idea. They say that the first recorded version of the recipe can be found in a 1927 Girl Scout publication, which would make a lot of sense. If you put enough girls around a fire, someone is going to come up with a way to make dessert happen, one way or another.

The thing is I’ve never been a S’mores girl (until now), and yet I didn’t know why. It seemed like everything was there on paper: my like for graham crackers, check; my love for chocolate, check; my obsession with toasted marshmallows, double check. But put it all together, and it just never excited me (however, I’ve also never understood the whole Brad Pitt thing, so it’s possible I come from the far away land of backwards). Come to think of it, I’m nearing my 100th blog post and 38th birthday and I’m pretty sure that I have just written “s’mores” for the first time in my existence. Make that the second time. And for the record, this cake or these cupcakes aren’t “s’mores cake” or “s’mores cupcakes” since there’s no graham representation. Okay, I finally got that off my chest.

Cloud S'mores via Sweetapolita

So then why am I sharing Homemade Puffy Cloud S’mores with you? Because I realized what’d been missing all of this time was the homemade factor. It changes everything in the mysterious my-not-loving-s’mores case. See, what happened was that I received my much-awaited copy of my good friend Shauna Sever’s new book, Marshmallow Madness!: Dozens of Puffalicious Recipes a few weeks ago, and even though I knew it would be fabulous, I didn’t expect to be so very inspired to make homemade marshmallows.

I literally couldn’t wait to make them, so I started with a batch of the Classic Vanilla (seemed like a great place to start). I was a little unsure what to expect, but I discovered that it was simple, fun and downright rewarding to successfully make a batch of homemade puffy, gooey, vanilla marshmallows. Then I spotted her recipe for Homemade Graham Crackers in the book, and I knew they were going to be yummy. So there it was: I was about to be s’mored. Or s’more someone else. Or worse. Little did I know that I was going to add a new sweet addiction to my collection, or that I was going to create crazed little cakelet girls who would literally follow me around with “Shauna’s book” begging me to make more “clouds.”

Cloud S'mores via Sweetapolita

Yep, clouds. Why not, right? I just knew that cloud-shaped anything would likely taste a smidge better than square, and it just seemed like the right thing to do. I didn’t have a cloud cutter on hand, but when this girl wants cloud s’mores, she gets cloud S’mores. I took the largest of the a set of this popular daisy-style cutters (Wilton Set of 3 Flower Cut Outs) that I knew I’d likely never use, and MacGyver’d it to make a cloud cutter by squishing it ever so slightly (I’ve also had my eye on this gorgeous Cloud Cookie Cutter). I used it for the graham clouds (above) and, of course, the marshmallow clouds.

I should tell you that even if you get a chance to only make one of these two components (homemade graham crackers or the homemade marshmallows), you can’t lose. The graham cracker were, thanks to Shauna’s fabulous recipe and easy-to-follow directions, simple to do and so tasty. Much like the marshmallows, I had never thought to make my own graham crackers before, and I am excited to add these to my cookie repertoire. They’re buttery, rich and kind of cute really.

Cloud S'mores via Sweetapolita

Simply put, the marshmallows are heaven. I’ve already made 3 batches of vanilla bean, and I’m not only ready to try all of her unique variations, but I’m inspired to start experimenting. I think what surprised me the most about making homemade marshmallows is that the active time is minimal (it was 20-30 minutes), the process is straight-forward, and they are so easy to work with once they’re set. I literally just pulled the entire square slab from the pan in one piece, placed it on a cutting board and cut my clouds with ease. For some reason, I envisioned a sticky mess of sorts. I made these with pure vanilla extract and the addition of a vanilla bean–I am a huge vanilla bean lover, and I knew it would heighten the vanilla flavour and would be a lovely visual (who doesn’t love those glorious vanilla bean flecks?).

Cloud S'mores via Sweetapolita

I decided to coat the entire cookies in milk or dark chocolate (I was inspired by these adorable bits of awesomeness) and then sandwich them together, in typical s’more fashion. My cakelets went crazy for these, and so did I. The homemade quality to it all really converted me, and I’ll never look back. Ever.

Cloud S'mores via Sweetapolita

Because these keep well for several days, they make super gifts. I built each one in a mini loaf liner and then boxed some up for a friend, and she loved it. Or, of course you can always just keep’em around in case of emergencies.

Cloud S'mores via Sweetapolita

On repeat: “Mum, can I have more clouds?” I may have created little cloud s’more monsters, but they sure had fun while it lasted.

Cloud S'mores via Sweetapolita

Who doesn’t love dessert clouds?

cover photo (and all book photography) by Leigh Beisch

So here’s where the magic begins! How beyond adorable is the Marshmallow Madness! book cover? And the name? The colours? I love it all. Packed with approachable-yet-unique recipes and techniques (think Key Lime Pie Marshmallows, Sea Salt Caramel Swirl Marshmallows, Homemade Marshmallow Creme and so much more) and more visual yumminess than I ever imagined, this book is a new favourite around our house. I took away more than just the ability to make these recipes, but I acquired a versatile new skill. Love that.

I think what makes this book extra special is Shauna’s warmth, humour and innate ability to put people at ease (aside from her incredible talent). You simply want to be around her. I first “met” Shauna when she left a blog comment on one of my posts not long after I first started this blog at the end of 2010, and even after that first comment I knew she was going to be a friend. And she is. You can learn more about her over on her website and blog. And what’s more? She has a new book, Pure Vanilla: Irresistible Recipes and Essential Techniques, available for pre-order now and released November 6th, 2012. Congratulations, Shauna! xo

So, using 2 of the sweet and simple recipes found her book, here are the recipes and details on making these Homemade Puffy Cloud S’mores. I realize this looks like so much info and so much work, but it’s really not. I promise.

Homemade Puffy Cloud S’mores

Yield: 15 Smores plus additional 18 graham crackers

Ingredients

  • 1 batch Classic Vanilla Marshmallows (below)
  • 1 batch Homemade Graham Crackers (below)
  • 8 oz best-quality chocolate (extra dark, dark or milk)

Instructions

  1. Follow the instructions for the Classic Vanilla Marshmallows.
  2. Follow the instructions for the Homemade Graham Crackers.
  3. Coat the Graham Crackers in Chocolate:
  4. Line 2 baking sheets with wax paper or silicone mats. Melt chocolate in a heatproof bowl in microwave, or in a heatproof bowl over a small pot of barely simmering water.
  5. Dip cookies into chocolate using two forks (or if you have a chocolate-dipping fork), covering entire cookie, letting the excess chocolate drip back into bowl. Place on Silpat or wax paper-lined cookie sheet. Place filled sheet in the refrigerator for about 20 minutes to set.
  6. Assembly of the Homemade Puffy Cloud S'mores:
  7. Place one chocolate-covered graham cloud (be sure the chocolate is set) smooth side down into a baking liner (I used White Petite Loaf Baking Cups) or plate (you can even use cupcake liners, but depending on your cloud cutter, they may be too small). I popped mine in the freezer for a few moments before assembling them, to firm up the chocolate.
  8. Place cloud cut marshmallow (one side should be sticky) on top. Place second chocolate-covered graham cloud on top, smooth side up. If you need the top of the "sandwich" to stick to the marshmallow, you can try adding a dab of melted chocolate and letting set.

Notes

I used both Callebaut Dark Chocolate Callets (dark) as well as Callebaut Milk Callets (milk) and dipped half of my graham cracker batch in dark and the other half in milk chocolate .

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2012/03/homemade-puffy-cloud-smores/

Classic Vanilla Marshmallows

Yield: About 2 dozen 1 1/2"-inch mallows

shared with permission, as written in the book Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever

Ingredients

    For the Marshmallow:
  • 4 1/2 teaspoons unflavored powdered gelatin
  • 1/2 cup cold water
  • 3/4 cup sugar
  • 1/2 cup light corn syrup, divided
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/2 cup Classic Coating, plus more for dusting
  • For the Classic Coating:
  • 1-1/2 cups confectioners' sugar
  • 1 cup cornstarch or potato starch

Instructions

    For the Marshmallow:
  1. Lightly coat an 8-by-8-inch baking pan with cooking spray.
  2. Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.
  3. Stir together the sugar, 1/4 cup of the corn syrup, water, and salt in a medium saucepan over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour into the mixer bowl. Set the mixer speed to low and keep it running.
  4. When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the vanilla; finished marshmallow will be opaque white, fluffy, and tripled in volume. Pour it into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly and generously over top. Let set for at least 6 hours in a cool, dry place.
  5. Use knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into whatever size pieces you wish (a pizza cutter works great for squares). Dip the sticky edges of the marshmallows in more coating, patting off the excess.
  6. Super vanilla-ize these mallows by adding a scraped vanilla bean or dab of pure vanilla bean paste along with the vanilla extract.
  7. For the Classic Coating:
  8. Sift the ingredients together in a large bowl or combine them in a food processor. I tend to make several cups' worth at a time and store it in an airtight container; it keeps forever.

Notes

For the my cloud s'mores I did the vanilla bean version of these, so in addition to the pure vanilla extract I added one scraped vanilla bean. It makes the vanilla flavour even more heavenly, and those beloved little black vanilla flecks are gorgeous in these puffy, pure white cloud marshmallows.

I used Knox brand gelatin.

I used a 9" square pan, rather than 8" so they would slightly shorter for the cloud s'mores. This yields about 15 2" x 3" clouds.

The first batch I made took about 30 minutes active time, but after I got the hang of it, the following batches took about 20 minutes.

For sandwiching the mallows in the s'mores, I only coated the top of the mallow batch while it sets, but didn't coat the underside, so that they would stick to the cookies.

I let the pan of marshmallows set overnight, for about 9 hours, and then removed it in one big slab from the pan, onto a cutting board, then cut into clouds (you could do any shape you like) using a cookie cutter.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2012/03/homemade-puffy-cloud-smores/

Homemade Graham Crackers

shared with permission, as written in the book Marshmallow Madness!: Dozens of Puffalicious Recipes by Shauna Sever

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup stone-ground whole wheat flour
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup unsalted butter, cut into small pieces
  • 1/4 cup honey
  • Turbinado sugar, for sprinkling (optional)

Instructions

  1. In the bowl of a food processor, blend together the all-purpose flour, whole wheat flour, brown sugar, salt and cinnamon. Add the butter pieces and the honey and blend until the mixtures comes together. Scrape out the dough onto a sheet of plastic wrap and pat it into a rectangular shape; wrap well. Refrigerate until firm, but still pliable, about 1 hour.
  2. Position an oven rack in the center position and preheat to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Turn out the dough onto a lightly floured surface and roll out thinly, about 1/8 inch thick (you can gather the dough scraps and reroll as necessary).
  3. Cut out crackers with a 2- to 3-inch cookie cutter (or cut into squares with a pizza cutter) and place pieces on the prepared baking sheets, a dozen per sheet. Prick each one several times with a fork and sprinkle with turbinado sugar, if desired. Chill the pieces on the sheets for at least 15 minutes before baking. bake for 14 to 16 minutes until golden. Let set for 1 minute before transferring the crackers to a rack to cool completely.

Notes

I used standard whole-wheat flour (because it's what I had on hand) and it worked fine, but you can find the stone ground variety here: Stone Ground Whole Wheat Flour. I'll try it this way next time.

I rolled the dough, as I do most rolled cookie dough, between two sheets of parchment paper on top of a slip-free mat (I use my Fondant Work Mat for everything).

I chilled the rolled dough for 15 minutes in the freezer before cutting with the cloud cookie cutter, then put the baking trays back in the freezer for another 15 or so before baking.

I didn't sprinkle with turbinado sugar (since I was covering them with chocolate).

This batch yields about 4 dozen 2"x 3" graham clouds.

These are so tasty, even on their own! They make a great snack for kids, and they keep well in a sealed plastic bag at room temperature.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2012/03/homemade-puffy-cloud-smores/

Sweetapolita’s Notes (a few more):
  • For my clouds, I simply bent these cutters so they were cloud-like, but you can also buy a Cloud Cookie Cutter.
  • These are incredible on their own, so if you opt for making just the marshmallows, once you’ve cut them you can keep in single layers in an airtight container (with one corner cracked ) somewhere cool and dry (not the refrigerator).
  • You can watch Shauna make these marshmallows here.
  • I used both Callebaut Dark Chocolate Callets (dark) as well as Callebaut Milk Callets (milk) and dipped half of my graham cracker batch in dark and the other half in milk chocolate .
  • Timing of the Homemade Puffy Cloud S’mores Prep: I made the marshmallow batch first (and set the pan aside overnight). I made the graham clouds that same day and sealed them in an airtight bag overnight. The next morning I dipped them graham clouds in chocolate and let them set. Later that morning I cut the marshmallow clouds and assembled the s’mores.
  • The cloud cutter I used is about 3″ by 2″.
  • These finished s’mores are best stored in an airtight container at room temperature, and will last for several days.
  • Milk chocolate is a lot softer to work with than dark, so when assembling the s’mores you’ll likely need to put the tray in the freezer for a few moments when needed.

Good luck & enjoy!

Related posts:

Campfire Delight Cupcakes–Malted Belgian Chocolate & Toasted Marshmallow Filling

Happy Wednesday! It dawned on me the other day that next weekend is our Canadian Victoria Day holiday, which is essentially our first, and very celebratory, long weekend of the year. For my family, it marks the beginning of summer, the beginning of weekends at the lake, and, for me, the beginning of attempts to figure out how to pack up and serve towering layer cakes at the cottage. I started thinking about what I was going to bake and bring for the holiday weekend, and I realized that cupcake versions of my favourite cake recipes and combinations just may be the answer. Typically, I tend to choose layer cakes over cupcakes for most occasions (and clearly blog posts–this is my first ever cupcake post in the 9 months I’ve had this blog), but summer weekends, camping, time at the lake, picnics–these may all be perfect reasons to add more cupcaking to my to-bake list. Once I started brainstorming and translating my layer cakes into cupcakes, there were a few I was eager to do right away, and this was the first one to come to mind. Actually, I have several more coming this week for you, so let’s call this part 1 of several cupcake-themed posts, so stay tuned!

You may recall the Campfire Delight: 6-Layer Chocolate Malted & Toasted Marshmallow Cake I posted a few months back–I hold this one close to my heart. Truly. It’s in my top 3 cakes of all time, with the dark richness of the chocolate cake paired with creamy malt-infused Belgian chocolate frosting, and fluffy (but decadent) toasted marshmallow filling using real toasted marshmallows. For my taste, the combination of flavours and textures is simply to die for, so to turn it into mini campfire delights was a sweet way to start the week! I should also note that turning some of the cakes into cupcakes works well for that extra batter when you do make the cake version, as well as the remaining frosting and filling. A perfect little way to taste test your cake, share with the kids, or gain some extra neighbour love.

This was the original Campfire Delight Cake sliced, and as you can see, packing up this cake and serving summer-style may pose a few issues, so Campfire Delight Cupcakes it will be . . .

Essentially, a Campfire Delight Cupcake is the same rich, dark chocolate cake using premium Callebaut extra dark cocoa powder and buttermilk, injected with a dollop of Toasted-Marshmallow Filling, then frosted with a generous swirling of Malted Belgian Chocolate Frosting, and finally, some Dutch dark chocolate sprinkles and a chocolate malt ball. Delightful and decadent, all at once. Camping and convenience aside, cupcake versions of some of my layer cakes may be just the answer when you want a quick and easy dessert with the same flavours, or, well, for anyone who has a touch of the cupcake fever. I can also imagine these stacked up and served on a rustic chic outdoor wedding dessert table. Ohh, yes, I love that idea. Wedding do-over, please! Actually, wait, a wedding do-over has the potential for being a borderline scary thought.

Camping anyone?

Campfire Delight Cupcakes

Yield: 12 standard cupcakes

Ingredients

    For the Cupcakes:
  • 3/4 cup + 2 tablespoons (110 g) all-purpose flour
  • 1 cup (200 g) white sugar
  • 1/3 cup (60 g) dark cocoa powder (I use Cacao Barry Extra Brute)
  • 1 teaspoon (6 g) baking soda
  • 1/2 teaspoon (3 g) baking powder
  • 1/4 teaspoon (2 g) salt
  • 1/2 cup (120 mL) buttermilk, at room temperature
  • 1/2 cup (120 mL) brewed coffee or espresso, hot
  • 1/4 cup (60 ml) vegetable oil
  • 1 egg, room temperature, lightly beaten
  • 1-1/2 teaspoons (7.5 mL) pure vanilla extract
  • For the Toasted Marshmallow Filling:
  • 8 large white marshmallows
  • 1/2 cup (63 g) icing sugar (confectioners' or powdered), sifted
  • 1/2 cup butter (113 g)(1 sticks), at room temperature
  • 1/4 teaspoon (1.25 ml) pure vanilla extract
  • 1/2 jar (107 g) marshmallow cream (such as Marshmallow Fluff)
  • For the Malted Belgian Chocolate Frosting:
  • 1 cup (2 sticks)(227 g), at room temperature
  • 2 cups (250 g) icing sugar (confectioners' or powdered), sifted
  • 1/3 cup (38 g) Ovaltine Classic (brown in colour)
  • 1-1/2 teaspoons (7.5 ml) pure vanilla extract
  • pinch of salt
  • 4 oz (125 g) quality Belgian chocolate, chopped, melted and cooled
  • 1/4 cup (60 ml) whipping (35% fat) cream
  • Note Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or Ovaltine that is not brown in colour, you can add an extra 3 oz, or so, of melted chocolate.

Instructions

    For the Cupcakes:
  1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
  6. For the Toasted Marshmallow Filling:
  7. Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)
  8. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
  9. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
  10. For the Malted Belgian Chocolate Frosting:
  11. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  12. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
  13. Add whipping cream and beat on med-high speed for another minute.
  14. Best used right away.
  15. Assembly of the Campfire Delight Cupcakes:
  16. Once cupcakes are cool, cut a cone shape hole from the top center of the cupcake downward, using a sharp paring knife or small spoon.
  17. Using a small spoon, or piping bag fitted with plain round piping tip, fill the cupcake hole with Toasted Marshmallow Filling until it's level with the top of the cupcake.
  18. Fill a large pastry bag (18") fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the Malted Belgian Chocolate Frosting in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
  19. Top with real chocolate sprinkles and chocolate malt candy, such as Whoppers or Maltesers.
  20. Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2011/05/campfire-delight-cupcakes/

Good luck & enjoy!

Related posts:

Campfire Delight: 6-Layer Rich Malted-Chocolate Toasted Marshmallow Cake

Campfire Delight Cake via Sweetapolita

There’s something about layer cakes that always brings me great comfort–from both making them and eating them. To me, layer cakes are baked bliss, truly. Don’t get me wrong, cupcakes are wonderful; cupcakes are sweet; cupcakes are darling (and perky), but they just aren’t layer cakes. Perhaps part of the glory of layer cakes is the intrigue of what’s beneath all of that swirled frosting, or the wonder of what fills the stacked layers under a perfectly composed exterior. Ever notice how layer cakes will offer one or two little hints as to what’s inside, without giving too much away? Think about a beautifully frosted pink cake with a few white sprinkles and a single strawberry on top: one could imagine that there are layers of vanilla cake inside with possible alternating layers of sweet pink strawberry cake, or maybe even layer up on layer of strawberry cake with fresh strawberry jam in between. Or, perhaps, there are layers of vanilla cake with homemade custard and fresh cut strawberries stacked inside.

Truth is, we never can tell, but as far as I’m concerned, I’m always ready to find out. True, it’s likely that my love and adoration for layer cakes is slightly unnatural, but, in my heart, I know that some of you agree.

Campfire Delight Cake via Sweetapolita

So, please, brace yourself: this cake is possibly the most delicious cake I’ve ever made. No jokes, no trying to be cute and sassy, but the honest truth. Take a peek for yourself:

Campfire Delight Cake via Sweetapolita

6 layers of dark, moist chocolate cake sandwiching alternating rich and fluffy frosting: satiny Belgian chocolate malted frosting and creamy toasted-marshmallow vanilla frosting with bits of actual crispy marshmallow in every bite. Strangely, the finished cake is not really super sweet–it’s more rich, light, and creamy sweet…

Here’s a little peek at the marshmallows after being lightly toasted in the oven. They taste amazing in the cake, and are also pretty incredible taken right from the parchment paper: ooey and gooey in all the right places. Now, I know it’s not exactly summer yet, and there aren’t a lot of campfires happening quite yet (at least not here in Canada), but the taste of toasted marshmallows seems to bring a sense of nostalgia, no matter what the season. This addition to the recipe really makes (and takes) the cake.

Campfire Delight Cake via Sweetapolita

Here it is standing tall and proud, flaunting an ever-important “S” cake adjective for every one of its layers: sky-high, simple, sweet, satiny, special, and, most importantly, sinful. I think one of the simplest ways to create a wow-factor, is to split your layers. You’ve already baked them, so if you get really comfortable splitting them in two, you can create a sky-high cake in moments, and just think of how many fun fillings and frostings you can add into the mix. It really is one of the best techniques to learn (I’ll list a few tips and tricks on that subject below).

Campfire Delight Cake via Sweetapolita

A world without cake, well, please don’t even make me think about it.

Campfire Delight Cake via Sweetapolita

Did you know that you and I had a cake-for-two today?

Campfire Delight Cake via Sweetapolita

 Yum.

Campfire Delight Cake via Sweetapolita

Campfire Delight: 6-Layer Belgian Chocolate & Toasted Marshmallow Cake

Yield: One 6-layer, 8-inch round cake

Ingredients

    For the Chocolate Layer Cake:
  • 2-1/2 cups + 1 tablespoon (330 g) all-purpose flour
  • 3 cups (600 g) granulated sugar
  • 1 cup + 1 tablespoon (135 g) Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
  • 1 tablespoon (15 g) baking soda
  • 1-1/2 teaspoons (7.5 g) baking powder
  • 1-1/2 teaspoons (12 g) salt
  • 3 eggs, at room temperature
  • 1-1/2 cups (360 mL) buttermilk, room temperature
  • 1-1/2 cups (360 mL) strong black coffee, hot
  • 3/4 cup (180 mL) vegetable oil
  • 1-1/2 tablespoons (22.5 mL) pure vanilla extract
  • For the Malted Belgian Chocolate Frosting:
  • 1 lb butter (4 sticks)(2 cups)(454 g), at room temperature
  • 4 cups (500 g) icing sugar (confectioners' or powdered), sifted
  • 3/4 cup (75 g) Ovaltine Classic (brown in colour)
  • 1 tablespoon (15 mL) pure vanilla extract
  • pinch of salt
  • 8 oz (250 g) quality Belgian chocolate, chopped, melted and cooled
  • 1/2 cup (120 mL) whipping (35% fat) cream
  • For the Toasted Marshmallow Frosting:
  • 16 large white marshmallows
  • 1 cup (125 g) icing sugar (confectioners' or powdered), sifted
  • 1 cup butter (227 g)(2 sticks), at room temperature
  • 1/2 teaspoon (2.5 mL) pure vanilla extract
  • 1 jar (213 g) marshmallow cream (such as Marshmallow Fluff)

Instructions

    For the Chocolate Layer Cake:
  1. Preheat oven to 350° F. Prepare three 8" round cake pans (butter, line bottom with parchment paper, butter paper, dust with flour).
  2. In bowl of electric mixer, sift all dry ingredients. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
  3. Add milk mixture to the dry ingredients mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans. (Batter will be thin.)
  4. Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
  5. For the Malted Belgian Chocolate Frosting:
  6. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  7. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
  8. Add whipping cream and beat on med-high speed for another minute.
  9. Best used right away.
  10. For the Toasted Marshmallow Frosting:
  11. Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)
  12. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
  13. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
  14. Assembly of the Campfire Delight Cake:
  15. On an 8"inch round cake board (or cake plate), put a small dollop of frosting. Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers.
  16. Place your first layer face-up on the board (or plate) and cover with an even layer of the Toasted Marshmallow Frosting, leaving about 1/2" around the edge. Place another cake layer face-up and repeat with Malted Belgian Chocolate Frosting.
  17. Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.
  18. Frost entire outside of cake with remaining Malted Belgian Chocolate Frosting.

Notes

*To create the swirled frosting effect, place chilled cake with thin layer of frosting on a piece of wax paper on a cake turntable, and add remaining frosting to create a fairly smooth finish with a medium palette knife (straight, not offset). Then, with your dominant hand, hold palette knife with a medium-firm pressure at about a 45° angle starting at bottom of cake, and with your other hand slowly spin turntable while keeping your palette knife against cake at at all times, then gradually directing the palette knife upwards until you get to the top. Finish with same technique on top. If you aren't happy with your attempt, this frosting is so satiny, that you can smooth it over and try again.

**I always build my cakes on thin cake boards to make for easy lifting and transferring.

[malted chocolate frosting adapted from Williams-Sonoma]

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2011/02/campfire-delight-6-layer-rich-chocolate-malted-toasted-marshmallow-cake/

Sweetapolita’s Tips & Tricks for Splitting Cakes:

1. Always start with a cold cake: refrigerate for about 2 hours or freeze for about 30 minutes

2. With a good quality serrated knife (I only use my favourite Mac 10 1/2″ serrated bread knife–this thing is insanely sharp), trim any doming off the top of each layer.

3. Measure the height of your layer with a ruler, then create a score line on the halfway mark all the way  around the outside of the cake.

4. Lower yourself to almost eye-level to the cake. With a gentle sawing motion, slowly move the knife gradually towards the centre of the cake, then turn cake 1/4 turn, and repeat until you have cut through the entire layer.

Good luck & enjoy!

Related posts:

Butterscotch Peanut Butter Marshmallow Hearts

Peanut Butter Marshmallow Hearts

Happy Wednesday, everyone! I hope you’re all having a great week. Has Valentine’s Day enamored you the way it has me this year? I just can’t get enough of it. I thought it would be fun to chat about a ridiculously yummy-yet-simple recipe. These Butterscotch Peanut Butter Marshmallow Hearts (usually “bars”) are as easy as it gets to make: 4 ingredients and 4 steps. No mixer, no bake, no candy thermometers. Does it get any better than this?

You know I’m the first girl to promote breaking out the confection-tool arsenal for highly decorated sweets, but sometimes, or possibly most times, we don’t have that much time on our hands. These highly-addictive treats (that you likely ate as a kid!) are so yummy and I love making them. The process is also super kid-friendly, which is always great around our house.

Peanut Butter Marshmallow Hearts via Sweetapolita

Although I have fond memories of this type of a treat at my school bake-sales in the 80′s, I had completely forgotten about them until Grant’s cousin, Leah, started bringing them to the family cottage. I couldn’t believe how addictive they were, truly. I know everyone says that about their favourite desserts, but I promise (and possibly warn) you that these are so much so, that I informed Leah that I would include them in my “what I would eat if I could only have one last meal” menu, and I meant it. I’m pretty certain that there is a highly scientific reaction that occurs between the peanut butter and butterscotch chips, that results in a flavour that humans are not meant to resist. Now, you do have to be ready for s-w-e-e-t; they are super-duper sweet, for certain. 

So here are the 4 ingredients responsible for this delicious treat: peanut butter, butterscotch chips (I use high quality, such as Guittard, because they are just a bit less sweet, use real vanilla, and make them just that much better!), butter, and mini flavoured multi-coloured marshmallows. That’s it! I’m so drawn to how reminscent they are of church socials and retro potlucks & bake sales.

Peanut Butter Marshmallow Hearts via Sweetapolita

Like I mentioned, I usually make them in bar form, but I thought it would be fun to use a heart cookie cutter and create a Valentine’s version, especially for the kids. Basically, you melt the buttery trio (peanut butter, butterscotch chips, and butter) over a double boiler until smooth, then toss in the marshmallows, stir, and spread across a baking sheet lined with parchment, using an offset palette knife (or anything that works for you). After they have set in refrigerator, you can use a heart cutter to cut the shapes out . . . voila!  Now, I know I mentioned that these are super easy and fun for kids to make, and that they are, but truth is, my little cakelets were preoccupied this weekend while I was making this batch.

You see, our littlest girl, Neve, is just learning to walk, and so there was a lot of excitement going on while I whipped these up. I puttered in the kitchen while Reese and Grant (daddy) helped Neve learn to practice her walk. She got so good at walking while holding her push toy, that I knew it would be just a few days until she took her first steps, and just a few hours ago she did! Three big steps into mommy’s arms! Here are some photos from the weekend:

Sweetapolita

Here’s Neve getting a feel for pushing the toy on her own. She looks pretty relaxed.

Sweetapolita

Big sister Reese, ready to help her baby sister walk. This is huge deal for Reese: she’ll finally have someone to run around with. Up until now, she would run up to an ever-sitting Neve, tap her on the shoulder, and yell “TAG–you’re it!” and run away.

Sweetapolita

Here’s Daddy giving Neve a little pep-talk & cuddle before she gives it a try.

Sweetapolita

A little warm-up with Daddy, and now she’s ready for walking with her toy on her own . . .

Sweetapolita

Oh yes, proud as punch, with a full cheering section (that’d be us . . . including Pasha, the cat, who didn’t want to miss any excitement). Neve (aka Lovie) was so proud of herself, as were we. How amazing tonight to have her walk to me — I forgot how utterly wonderful that feels! Now that you’ve let me gush about my sweethearts, let’s make some sweet-hearts. 

Butterscotch Peanut Butter Marshmallow Hearts

Yield: Approximately 2 dozen 3-inch hearts

Ingredients

  • 4 cups (680 g) premium butterscotch chips
  • 1 cup (227 g)(2 sticks) unsalted butter, softened
  • 1 cup (175 g) smooth peanut butter (I use Skippy or Kraft)
  • 6 cups mini flavoured multi-coloured marshmallows (you can use all white if you need to)

Instructions

  1. Line a baking sheet with enough parchment paper to have overhang on the sides.
  2. Melt everything, except the marshmallows, in a stainless steel bowl on top of simmering water, until smooth. Take off heat and stir in marshmallows.
  3. Pour and spread mixture onto prepared baking sheet with an offset spatula. You can sprinkle and press some loose marshmallows over top, if desired. Chill until firm.
  4. For hearts you out heart shapes by using a sturdy heart cookie cutter. For best results, push heart treat through cutter from bottom upwards. You may need to clean the cutter after every few cuts. If you rotate heart cut-outs side by side (one up, one down), you will end up with minimal bits leftover.
  5. You can also take the scraps and throw them into a icing-sugar based frosting, mix with electric mixer until incorporated and fluffy. I have a feeling, though, that you may see those leftover bits disappear before you get that far!

Notes

*This recipe can be divided in half if you are making squares. Use an 8" square pan and cut into bars.

**Best kept refrigerated. Freeze well in a freezer bag or plastic storage container.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://sweetapolita.com/2011/02/butterscotch-peanut-butter-marshmallow-hearts/

Good luck & enjoy!



Related posts: